4 3/4-5 1/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/3 c. milk
3 tbsp. sugar
3 tbsp. butter
1/2 tsp. salt
2 eggs
2 c. raisins

Combine 2 cups flour and the yeast. Heat and stir milk, sugar, butter and salt until warm (120-130 degrees) and butter almost melts. Add to flour mixture along with eggs. Beat with mixer on low for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes (if using dough hooks, continue adding remaining flour until still dough is smooth and elastic).

If kneading by hand, stir in as much remaining flour as you can with spoon. Turn out onto a lightly floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. After achieving a smooth elasticity, turn dough out on a lightly floured surface and knead in the raisins. (If desired, plump raisins first by boiling for about 6-7 minutes then cover and let stand for 10 minutes and drain.)

Shape into ball, place in a lightly greased bowl, turning once to grease surface. Cover and let rise until double (1 hour). Punch down and turn out onto floured surface. Divide dough into 6 equal parts, cover and let set 10 minutes. Roll each portion into a rope, the length of your pan. Line up 3 about 1/2 inch apart on greased pan. Start in the middle, braid by bringing left rope under center rope, then bring right rope under new center rope. Repeat. Do other 3 ropes on separate pan. press rope ends together to seal. Cover pans and let rise until about double (30-60 minutes). Bake at 375 degrees until golden brown. If desired drizzle warm braids with powdered sugar icing.